• 4 whole red snapper from Lillan Ltd
• Salt and pepper
• 1 cup cooking oil
• The day before, clean and scale fish. Season with salt and black pepper and refrigerate.
• Set stove to High and add cooking oil to pan. Dry fish with paper towel and pan fry for about 5 minutes each side.
• Take fish out of pan and place on paper towel to drain oil

Escovitch Dressing Ingredients:

• ½ each, green and red bell pepper, julienned
• 1 carrot, julienned
• 1 small onion, sliced in rings
• 3 Tbsp cooking oil (you can use leftover oil from frying fish)
• 2/3 cup vinegar
• 10 pimento berries (optional)
• ½ tsp salt
• 1 tsp hot pepper sauce
• ½ scotch bonnet pepper, seed removed and chopped

1. Cut and chop vegetables and put aside.
2. Put vinegar and oil into a saucepan and bring to a boil
3. Add carrots and let simmer for about a minute
4. Add pimento seeds, if using, salt and pepper sauce
5. Add red and green bell peppers a simmer for a minute
6. Add onion and simmer for about 5 minutes or until the onion is transparent
7. Add scotch bonnet pepper and stir
8. Place fish into serving dish and spoon dressing on